Pickled Eggs
Yields: 6 eggs
 
Ingredients
  • 6 large eggs, hard-cooked and peeled
  • 1 shallot, thinly sliced
  • 2 sprigs fresh dill
  • 1 cup water
  • 1 cup white wine vinegar
  • ¼ cup sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black peppercorns
  • ½ teaspoon coriander seeds
  • 1 dried bay leaf
  • 1 (½-inch) slice peeled red beet (optional)
Instructions
  1. Place eggs, shallot, and dill in a 1-quart jar.
  2. In a medium nonreactive saucepan, bring 1 cup water, vinegar, sugar, salt, peppercorns, coriander seeds, and bay leaf to a boil over medium-high heat. Cook for 5 minutes, stirring until sugar is dissolved. Remove from heat; let cool for 5 minutes.
  3. Carefully pour hot vinegar mixture into jar to cover eggs. Add beet, if desired. Let cool to room temperature. Seal jar, and refrigerate for at least 8 hours or up to 5 days.
Notes
To easily peel eggs, after soaking in ice water, place one in a clean pint-size Mason jar with ½ inch of water. Secure lid and gently shake until the shell is cracked all over and starts to pull away; remove egg and finish peeling by hand. The shell should then be easy to remove.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crab-topped-pickled-deviled-eggs/